Rosemary Apricot Pork Tenderloin

By Meisje

Ingredients

• 2 pounds pork tenderloin
• 3 tablespoons olive oil
• 6 tablespoons finely minced fresh rosemary
• 6 garlic cloves, minced
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup apricot preserves
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, pressed

Preparation

Step 1

1. Preheat oven to 400F.
2. Brush pork with 1 tablespoon oil: sprinkle with
rosemary, gaHic, salt and pepper. Heat remaining
2 tablespoons oil in large ovenproof skillet over
medium-high heat. Add pork and cook until
brown on all sides, turning often, about 5 minutes.
3. Transfer pan to oven, and roast pork until meat
thermometer registers 150F, about 15 minutes,
4. While pork roasts, combine preserves, lemon
juice and garlic.
5. Remove pan from oven and brush jam mixture
over pork. Let rest 8 minutes. Cut crosswise
into l/4-inch-thick slices. Drizzle sauce on top.
Serves 8.